Georgian tomato soup with fried eggplant
Ingredients:
- Tomatoes 1 kg
- Red bell pepper 400 g
- Cucumbers 100 g
- Chilli 2 g
- Garlic 10 g
- Olive oil 10 ml
- Eggplant 200 g
- Deep fat oil to taste
- Corn starch 2 tablespoons
- Cilantro 2 twigs
- Parsley to taste
- Basil to taste
- Salt to taste
- Ground black pepper to taste
Instructions:
- Pour boiling water over the tomatoes, transfer to cold water and peel, chop and place in a blender.
- Put randomly chopped bell peppers, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Put in the refrigerator.
- Cut the eggplant into 2 cm cubes, season with salt, roll in cornstarch and deep-fry for 2-3 minutes until soft and golden brown. Then transfer to a paper towel folded several times to remove excess oil.
- Try chilled soup – and add salt or pepper, if necessary. Pour into plates, put the eggplant on top. Decorate with herbs and serve.
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